Pea and Avocado Crostini with Zucchini and Tomatoes

May 22, 2016

Even the biggest carnivores need some vegetables every now and then. Today is my day and I couldn’t be more excited about this recipe. It’s one of the best things I’ve made lately (and considering those lamb shanks that’s a pretty tall order!).
I’m not exactly sure where I thought of it but perhaps it stems from breakfast at the Imp in Perth where they do a pea and avocado on toast topped with a poached egg and you could always take this recipe and go that way. I was tempted. I guess I have entertaining on the brain and wanted to create another quick and easy dish for my arsenal.

I love Australian avocados. LOVE them. I put them above California avos and even Mexican avos. I just think they have a little more flavor profile in Australia. For this dish I smashed the avocado and mixed in baby peas, mint, salt, pepper and lemon juice. The avo mixture is spread on top of garlic and olive oil rubbed crostini. I topped the avocado with raw zucchini ribbons and grape tomatoes tossed with a quick vinaigrette. Grated ricotta salata and a chiffonade of mint to garnish the dish. You get crunch, creamy, sweet, salty, acidic and fresh. It’s really a lovely combination that doesn’t require a long list of ingredients.

Before we jump into the recipe, just a hint about cutting your avocados. Cut them in half from pole to pole and twist to separate the halves. To dice the avocado do it while still in the skin. Hold one half in the palm of your hand and with a BUTTER KNIFE make slices vertically first and then horizontally. Use a large spoon to scoop the flesh away from the skin and voila! Diced avocado. Do NOT use a sharp knife. Avocado is too soft and all you’ll do is go straight through the skin and you will cut yourself. Don’t do it. You will need to use a sharp knife to take the pit out. If you are not comfortable doing that from the palm of your hand put the avocado on the cutting board and whack the pit with a chef’s knife. I recommend removing the pit from the knife either by scraping it off with your butter knife or by using a tea towel to pull it off. Don’t do it bare handed. The pit is slippery. Please keep your hands away from the blade of your knife.

Alright. Public service announcement is now over. Knife safety is important. No dish is worth losing a finger. Ready, all in unison…. “Yes mom. Ok mom. I’ll be careful mom.” Thank you. I feel better now.